Innovative use of subcritical water based pressurized solvents to enhance functional drinks with micronutrients and omega 3 fatty acids, maintaining sensory quality. Ideal for food industry applications seeking nutrient-rich beverages.
This cutting-edge technology utilizes subcritical water based pressurized solvents to enhance functional beverages with essential micronutrients and omega 3 fatty acids. By adopting this method, manufacturers can create nutrient-rich drinks without compromising on taste or sensory quality, making it a compelling option for the food and beverage industry.
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This technology is at TRL 4, having been validated in a laboratory setting with proof-of-concept functional beverages developed. Further validation is planned through collaboration with industry partners to optimize and scale the process.
Western University is a comprehensive public research university in London, Ontario, with a full spectrum of professional and research programs and a strong culture of partnership with industry. Companies engage through co-located labs and shared core facilities, a research and technology park with industry tenancy, and advanced prototyping testbeds that enable scale-up. Integration with major hospital systems and affiliated research institutes supports clinical translation and trials, while co-op and internship pathways provide reliable talent pipelines. Research is backed by competitive funding from NSERC, CIHR, SSHRC, and the Canada Foundation for Innovation, and a dedicated technology transfer office offers IP strategy, licensing, and startup support.